Keto Mini Soda Bread Loaf
I play around a lot with bread, and this was my latest attempt. The texture is great and you should give it a try at least once. Baked using bicarbonate of soda (baking soda), eggs, and a combination of almond and coconut flours – this bread took a few attempts to get me to this point. Since ingredients are pricey – and I want you to succeed first time – I encourage you to follow the recipe closely. The loaf (which you will notice is fairly small) will slice into approximately 8 mini slices, but the dense texture will make these rather filling. The macros are calculated per two slices of (35g / 1.2oz) each, so adjust accordingly. Enjoy topped with cream cheese or goat’s cheese and smoked salmon for a posh afternoon tea option, like I did here.
– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 4.1g (5.8%); Fat 24g (78.5%); Protein 11g (15.7%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –
DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning – at no additional cost to you – I will earn a commission if you click through and make a purchase.
Keto Mini Soda Bread Loaf
A small, lovely-textured loaf of bread, yielding approximately 8-9 slices. The macros are calculated per serving (1 serving = 2 small slices).
Preheat the oven to 180°C / 355°F.
Whisk the eggs and white balsamic vinegar together in a little bowl. As soon as the melted butter is cool enough, whisk the butter into the eggs. Place all the dry ingredients into a separate bowl.
Mix the dry mixture well, then pour in the egg mixture.
Continue to mix until you can form a ball of ‘dough’. Use clean hands to shape into an oval shape (approx 5cm / 2-in high) and place onto a tray lined with non-stick parchment baking paper.
Place on the middle shelf of the oven for 25 minutes. After 25 minutes, without opening the oven door, switch the oven off and leave the bread inside for an additional 10 minutes.
Remove and allow to cool completely before slicing and enjoying as little open sandwiches.
These recipes have been created for you to enjoy and share with like-minded peeps. If you loved it - please take a pic of your creation & share it on your Keto/Low-carb Facebook community groups. Please credit M&L by supplying the link of this recipe. (I would appreciate that very much!) If you ran into trouble with the recipe - please use the comment facility below so that I can respond to your queries, and in that way other readers can benefit from it too.
Once you try this bread and are keen to make it again, you could use the plugin on the recipe above to double your ingredients and make a bigger loaf. However, stick to the height indicated on the recipe when shaping - and rather make a longer loaf, as opposed to a 'higher' loaf, as I anticipate longer cooking times (untested by myself) if its any bulkier than indicated.
Macro Details per serving (2 slices)
Nutritional Information per serving (2 slices)
Calories 278Kcal / 1163kJ
of which saturates 6.6g
Carbohydrates 4.1g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars 1.6g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 4.1g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
The nutritional analysis, macro and allergen breakdown of the recipes on this site are done using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data.